Talk:Yorkshire pudding

Untitled

This recipe is incomplete. For example, it never tells you to put the mixture into the dripping-pan after you butter the pan, although I suppose you must. And no hints at all with respect to temperature, etc. -- Marj Tiefert, Friday, March 29, 2002

It also completely fails to say what's in the thing, other than 'batter'. --moof 02:05, 13 November 2005 (UTC)

Recipe

Why is there so much controversy over the recipe... — Preceding unsigned comment added by 149.241.130.129 (talk) 13:04, 1 June 2013 (UTC)

Traditional practice in Yorkshire, U.K.

OK, here's the good oil from a 58 year old Yorkshireman who has lived in Australia for 30 years but makes Yorkshire Pudding to my Grandmother's recipe, the wife of a third generation Yorkshire coal miner.

As a young boy in a coalmining village near Barnsley, Yorks. , Yorkshire pudding was served on Sundays as a first course, smothered in gravy. Because this used up the gravy (prepared with the roast beef drippings) the main course consisted of the meat, roast vegetables and a parsley 'white sauce'.

You sent your plate back to the kitchen with a 'code' consisting of things like knife and fork crossed, only one knife on the plate, one fork on the plate, etc, to identify whose plate it was, and it returned with the second course.

The pudding was made in a 'slab' in a large pan, cooked in the oven that, in industrial England, resided next to the coal fire and was heated by opening a 'flue' that connected the oven to the hot flames.

The recipe is very simple, one third egg, one third milk and one third plain flour, and a pinch of salt. Self raising flour is never used. The fat is, quite simply, the fat rendered off the roast beef, but if this is insufficient, commercial beef dripping can be used. I was not aware of lard ever being used.

I still use this recipe today in Australia, to rave reviews!!

I have taken the liberty of putting a recipe on the page, and expanding the reference to the pud being served as a first course.

User: MichaelGG 18 November 2006

I can vouch for the code, but I don't know if that is traditional or just common sense. I always used to remove my knife and fork to avoid getting gravy on them, and put my plate in a certain position. —Preceding unsigned comment added by 86.9.177.206 (talk) 19:01, 2 November 2009 (UTC)

Page move

This article has been renamed after the result of a move request:

Yorkshire Pudding → Yorkshire pudding

No need for capitalisation. sjorford →•← 10:44, 25 Feb 2005 (UTC)

• Move in accordance with naming convention. Jonathunder 17:55, 2005 Feb 25 (UTC)
• Oppose. I think "Yorkshire Pudding" is a proper noun and as such shouldn't be capitalized in accordance with the naming convention. Further, the British convention for capitalizing key words moreso than the Americans should win out, considering this is a British dish. —ExplorerCDT 18:01, 25 Feb 2005 (UTC)
• Move See for example the Guardian style guide Alai 18:26, 25 Feb 2005 (UTC)
  • So you want to lowercase "Yorkshire" too? —ExplorerCDT 19:05, 25 Feb 2005 (UTC)
    • Not especially, and that's moot as regards the article title. Alai 21:28, 26 Feb 2005 (UTC)
• Support. violet/riga (t) 23:23, 25 Feb 2005 (UTC)
• Support — this isn't an Americanism/Britishism issue: Wikipedia style for headings and titles is reasonable enough. Yorkshire is always capitalised as a proper noun. Neither pudding nor Yorkshire pudding are proper nouns, the p is not capitalised in body text, and (according to Wikipedia style) should not be capitalised in headings either. Gareth Hughes 00:13, 27 Feb 2005 (UTC)

Yorkshire Pudding and popover

Yorkshire pudding and popover seem to be the same. I asked to name the differences on the popover discussion page. No answer so far. How about to merge the both articles? 84.190.128.91 17:57, 14 January 2006 (UTC)

Well, Yorkshire pudding purists may argue that popovers are similar to the small puddings made in 'muffin tin' trays, but that genuine Yorkshire pudding is made as a slab in one tin. From my own experience in the UK and Australia, the small round puddings are typical of Britain outside of Yorkshire, and also widely available in restaurants where they lend themselves to a more attractive presentation on the plate user: MichaelGG - 18 November 2006.

Only with beef?

I quote, "The Yorkshire pudding is a staple of the British Sunday dinner, though only when beef is the meat". I've found this not to be the case. Yorkshire pudding is usually a staple part of Sunday dinner whatever the meat. Any views?

May be served with any roast meat, even chicken. As a boy at my Grandmother's in Yorkshire lamb and pork were common for Sunday Dinner (note: Dinner refers to a meal served around midday). As an added bonus, because roasting pork is a very fatty meat, there was always a surplus of pan juices and fat that was saved and allowed to cool in a bowl as 'dripping'. This was a prized product, spread on bread as 'bread and dripping'. Michael28 December 2006

In my experience, only served with beef is right. Harry Metcalfe (talk) 18:35, 17 February 2009 (UTC)

Yup, I agree that only served with beef is right. Stuffing for chicken, crackling for pork, Yorkshire pud for beef, mint sauce for lamb. Finding a source to prove a negative is going to be tough, though. Andrew Oakley (talk) 14:25, 17 July 2009 (UTC)

You may have to find a very old source as every family member I asked has had them with all meats (including my grandma). This is going back to about 1925, however it wouldn't supprise me if it was originally only a dish made with beef meals. —Preceding unsigned comment added by 86.9.177.206 (talk) 18:58, 2 November 2009 (UTC)

I've only ever seen it served with roast beef, but that doesn't mean it can't be served with other meats. All it takes is someone who thinks, "this might go well with that", and a whole new tradition can get started. 74.210.6.9 (talk) 00:57, 23 November 2009 (UTC)

If one is from Yorkshire, one can eat it with anything. —Preceding unsigned comment added by 78.151.20.123 (talk) 16:33, 8 March 2010 (UTC)

Only savage southerners only have it with beef. Their brains are too small to comprehend the idea of a lovely Yorkshire with chicken, lamb or pork. Pity their poor souls. —Preceding unsigned comment added by 94.6.251.105 (talk) 12:11, 25 December 2010 (UTC)

Can you please not be condescending about people from the south of England? I was born in Hertfordshire myself, although I have lived for three years of my life in East Yorkshire and five years of my life in north-west England - and I have now settled in Northampton, so I can claim to be an in-betweenie! Obviously, people can eat Yorkshire puddings with what they like. I have even heard of people having them as a sweet, and spreading something sweet such as honey or jam on them. ACEOREVIVED (talk) 16:19, 22 November 2011 (UTC)

As a southerner I've always heard the exact opposite - that in Yorkshire they are only eaten with roast beef but people in other parts of the country don't know the traditions behind them and just serve them with any roast dinner. Personally I'm of the opinion that you can eat whatever you think goes together. Have roast lamb with pork crackling, chicken gravy and yorkshire pudding if it works for you! (But of course that would be original research.) 82.68.159.246 (talk) 11:49, 4 March 2014 (UTC)

With Jam Too

My late father, a Yorkshireman and a Yorkshire Pudding (and bread n' drippin') perfectionist, once told me that when he was a lad in Tadcaster, two versions of YP were common - the sweet and the savoury. (As an aside, there are two meanings for "pudding" - one is dessert, the other relates to a particular type of foodstuff called "Pudding". There's also "pudd'n" but that's a term of endearment. The Pudding in Yorkshire Pudding should really be capitalised).

The sweet was cooked without meat juices, the savoury, with (fairly obviously).

The sweet could be served as a dessert, usually spread with jam (preserve), while the savoury always accompanied beef.

Both forms were cooked in large shallow baking tins or trays and cut up according to the size of the party at the dinner table.

My Mum, a Geordie lass and not averse to trying new things, converted the recipe to work in small popover type baking trays so that we could have individual "Yorkshires" (usually 2-3 per person). Occasionally she would bake a large Yorkshire too, but generally she stuck to the individual style.

The favourite approach adopted by we children (four on us, as they say) was to stuff the individual Yorkshires with vegetables (small green peas worked best) and/or mashed potato. Each Sunday meal therefore was a kind of ritual (or series of them - the sequence in which the components of the meal were eaten was important, too) that involved spending some time manipulating the meal, so to speak, before consuming it. Using cutlery, not fingers, I hasten to add.

An occasional twist to the recipe was to cook small lengths of beef chipolatas in each individual Yorkshire to make "toad in the hole", when a joint of beef wasn't available.

There was (and is) a definite knack to getting the right results (I've not mastered it - yet) so that the outer crust is crisp but the inside is not too doughy and consists mostly of empty space (ripe for filling with other things). Part of the knack is the temperature of the oil/lard/fat/whatever in the oven before you pour in the batter (must be smoking hot), part of it is the amount of time you leave the batter to stand before using it (30 minutes as I recall). When I get it right, I'll publish :) AncientBrit 00:37, 17 May 2007 (UTC)

Major Edit

I've just removed the following from the page, because it sounded too much like a recipe and not enough like an encyclopaedia article:

Have things prepared, work fast once you get the hot tin out of the oven.

Note that if you increase the amount of batter per tin you vary the rise of the muffin, and the density/texture of the bottom. Manipulating the various variables makes Yorkies a great study in physics and chemistry.

With the above recipe, using pre-heated muffin tins, cooking time would be 15 min more or less. Longer than that the tops can get overdone in a hot oven. Then again, different every time, and crispy yorkies are fun...

Keep your eye on them, try not to open the oven. Pretty well all Yorkies freeze well; reconstituted briefly in a hot oven, you'd never know they were not fresh.

Cooking time is greatly reduced when using cast iron bakeware. To see this happen, try about 1/2 a cup in a liberally-oiled medium size pre-heated cast-iron frypan, noting that the cooking time is shorter that when using tin muffin tins. {Note that cast-iron muffin tins of great variety are regularly found on eBay and other places.}

Dazcha 09:40, 30 June 2007 (UTC)

Testing - is this where and how I respond to your edit? This newbie appreciates your work and now understands more of how things are to be written. Thank you. - bg - 04:18, 1 July 2007 (UTC)

Is the reader supposed to know what a tbs and a tsp is?!? —Preceding unsigned comment added by 77.183.135.228 (talk) 18:40, 21 December 2008 (UTC)

I've wikilinked the terms in the articles. They refer to tablespoon and teaspoon, respectively. Dreaded Walrus ^{t c} 20:27, 21 December 2008 (UTC)

Taste?

It might be advantageous to describe the taste of a Yorkshire pudding, even if only in nominal detail. Twentydragon (talk) 08:51, 11 November 2009 (UTC)

While I agree with the idea, Yorkshire pudding doesn't have a lot of taste in my experience. After all, it's essentially just flower, egg and water/milk with maybe a dash of salt.

If someone knows of recipes in general that include some seasoning to give it some taste, a recipe that call for pepper for example, maybe a sentence or two can be added to flesh out the article. 74.210.6.9 (talk) 01:01, 23 November 2009 (UTC)

Recipe

I have seen indications (Reader's Digest Farmhouse Cooking and elsewere) that immediately prior to adding the batter to the pan the preparer should stir in two tablespoons (English) of water. My historical sources (Hannah Glasse, Mrs Beeton, Charles Francatelli, Escoffier) do not follow this. Any thoughts ? —Preceding unsigned comment added by Cwebbe (talk • contribs) 22:02, 9 April 2010 (UTC)

Annual Bake-Off

I was in England in the early 70's and the Annual Yorkshire Pudding Baking Contest (that's what the TV commentator called it) was won by a Chinese entrant. You can imagine the national fit that ensued. Questions were brought up in Parliament. I can't remember the actual year but I'm sure somebody out there does. —Preceding unsigned comment added by 74.46.23.27 (talk) 22:54, 20 April 2010 (UTC)

I can't help with the year, but there is a reference to the event in Jane Grigson's English Food. 87.244.90.160 (talk) 23:29, 28 February 2014 (UTC)

Unsupported statement

The statement

"A Yorkshire pudding isn't a Yorkshire pudding if it is less than four inches tall, says the Royal Society of Chemistry"; true Yorkshire people would disagree - the modern trend has been to aim for Puddings of almost Souffle proportions - but back in 1737 they had ranges and not modern fan assisted ovens of today.[3]

does not actually reflect the source cited. The initial, quoted, portion is correct, but the statement following the semicolon is nowhere backed up in the linked-to article and is, in fact, partially contradicted by a quote from a Yorkshire man in the article itself. I have moved the citation to the end of the quote to reflect this, but the remainder of the line sounds non-NPOV and, without references to support the idea that it is scientifically impossible to obtain 4"+ puddings without the use of a modern oven (which sounds suspect in itself) it should probably be removed. Dorm41baggins (talk) 22:20, 8 February 2011 (UTC)

Not seeing any objection, so removing... Dorm41baggins (talk) 01:34, 12 February 2011 (UTC)

Unclear

I find this article somewhat confusing. It is unclear as to whether meat drippings must be included in the recipe in order for it to be considered a true Yorkshire pudding. If not, what exactly defines Yorkshire pudding? Can someone please clarify that for me? Tad Lincoln (talk) 00:07, 5 May 2011 (UTC)

Pockets

I've never heard this dish referred to as 'pockets'. Does anyone have a reference? Soupy sautoy (talk) 21:31, 5 June 2011 (UTC)

Yorskhire puddings are better with water - so the angel said

I am sure then when I grew up, my mother told a story that the angel Gabriel came down and told a Yorskhire housewife not to make the Yorkshire pudding with milk, because they would be better when made with water - or, best of all, melted snow. Does any one else know this story? ACEOREVIVED If we could find a good source for it, it could go in the article - after all, it is certainly of much relevance to Yorkshire puddings! ACEOREVIVED (talk) 15:44, 28 March 2012 (UTC) (talk) 16:21, 22 November 2011 (UTC)

Hey, I think that your mother is a lady of ill repute. I saw her out on the street last weekend. Anyways, you are supposed to cook yorkshire pudding with the drippings from the Roast Beast. I am sorry to be so rude about your mom and stuff, but she needs to get up ins. — Preceding unsigned comment added by 71.204.121.19 (talk) 20:02, 23 November 2012 (UTC)

cheap filling dishes

Cheap, filling dishes are always used to fill one's belly instead of expensive ones when times are tight, everywhere in the world, and moreso historically when incomes were lower, food scarcer, so the paragraph that speculates that this may have been the case with Yorkshire pudding is somewhat superfluous/misleading/arbitrary/speculative. 68.161.186.8 (talk) 01:32, 17 January 2012 (UTC)

'Originated' in Yorkshire? Citation Needed!

I think the page should be edited to remove the statement that the dish originated in Yorkshire. There is no evidence of this, and the page actually says "Similar instructions were published in 1747 in The Art of Cookery made Plain and Easy by Hannah Glasse under the title of 'Yorkshire pudding'. It was she who re-invented and renamed the original version, called Dripping Pudding, which had been cooked in England for centuries, although these puddings were much flatter than the puffy versions known today."

So the dish is centuries old, cooked all over England and was only named a 'Yorkshire Pudding' by Hannah Glasse, who has no Yorkshire connections that I can see. I see no evidence for the clain that the dish was invented in Yorkshire, and it seems unlikely, given the very common ingredients.(Danavenell (talk) 10:41, 13 November 2012 (UTC))

In a TV program years ago, the 1960s TV chef Fanny Craddock mentioned that Yorkshire Pudding did not even originate in England. She said that it actually originated in northern Germany, and if anything should really be called something like "Hamburg Pudding". — Preceding unsigned comment added by 85.210.157.120 (talk) 09:15, 17 August 2013 (UTC)

Photos: Add Yorkshire pudding photos, instead of mini-puddings

  Both photos in the article are of "Mini"-Yorkshire puddings.

There should be a photo of a regular sized Yorkshire pudding. — Preceding unsigned comment added by 162.106.4.145 (talk) 10:07, 24 April 2013 (UTC)

Something's horribly wrong with a reference.

The reference used to support the fact that Yorkshire Pudding can be served as a dessert takes you to a page that isn't found. Captain Cornwall (talk) 12:40, 1 February 2014 (UTC)

Cookbook link

Hey, the link to wikibooks in the infobox links to a search for "cookbook", and nt to the Yorkshire pudding recipe page. I don't know hw to chane this myself, so can someone who does please change this. Thanks, Sven91.55.111.214 (talk) 15:38, 2 November 2014 (UTC)